Description
Tandoori Idli with Sambhar is a flavorful and innovative twist on the traditional idli. Instead of the usual steaming method, these idlis are marinated with spices and cooked in a tandoor or oven, giving them a smoky flavor and a beautiful char. Paired with sambhar—a tangy lentil stew enriched with vegetables and spices—this dish offers a delightful fusion of textures and flavors, making it a perfect option for breakfast, lunch, or dinner.
Preparation:
- Prepare the Tandoori Idli Marinade:
- In a mixing bowl, combine yogurt, tandoori masala, garam masala, turmeric powder, chili powder, salt, and lemon juice to make a marinade.
- Marinate the Idlis:
- Cut the cooled idlis into quarters or halves. Coat them well with the tandoori marinade. Let them marinate for at least 30 minutes to absorb the flavors.
- Cook the Idlis:
- Preheat the tandoor or oven to 200°C (392°F). Place the marinated idlis on a greased baking tray or skewers.
- Cook for about 10-15 minutes or until they are slightly charred and heated through. If using a tandoor, rotate them halfway through for even cooking.
- Prepare the Sambhar:
- In a pot, combine cooked toor dal, mixed vegetables, sambhar powder, tamarind paste, and salt. Add enough water to reach the desired consistency and cook until the vegetables are tender.
- In a separate pan, heat oil. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Once they splutter, pour this tempering over the sambhar and stir well.
